ORIGINAL BEST FOODS CHOCOLATE MAYONNAISE CAKE
Mayo is the secret ingredient in this cake that keeps it super moist
Time 1h45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 9-inch cake pans. Combine the flour, cocoa powder, baking soda, and baking powder in a bowl. In a mixing bowl, combine the eggs, sugar, and vanilla. Beat on medium speed with an electric mixer for 3 minute or until uniform in color. Add the mayonnaise and beat on low speed for 1 minute or until incorporated. With the mixer running, slowly add the flour mixture alternating with the water until both ingredients are incorporated. Transfer the cake batter to the prepared cake pans. Place in the oven and bake at 350 degrees F for 30-35 minutes. Let the cakes cool in the pans then remove them to a cooling rack to cool completely. Frost as desired. Store the cake in an airtight container.
Nutrition Facts :
MEMORY LANE MAYONNAISE CAKE
A very moist white cake. Cake holds up well when sent through the mail. During WWII many of these were sent to our soldiers overseas. This recipe handed down from mother to daughter for generations. Original Author is unknown. There are no additional eggs needed in this recipe, the eggs come from the mayonnaise.
Provided by Steve P.
Categories Dessert
Time 1h15m
Yield 1 Loaf or Angel Food Cake size pan, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Grease a loaf or an Angel food cake pan.
- Mix sugar, mayonnaise and vanilla in large bowl.
- Sift together the flour and salt.
- Dissolve baking soda in hot water and pour over dates and nuts if using them. (If not using dates and nuts just add the plain baking soda and water mixture to the batter). Combine all and beat until well blended.
- Pour into prepared cake pan.
- Bake 1 hour at 350°F.
- NOTE: If you do not use the dates and nuts, cake will take less baking time.
- Depending on your oven, approximately 30 minutes less time.
- If you prefer a chocolate cake add 3 tbsp unsweetened cocoa powder to the flour before sifting.
Nutrition Facts : Calories 212, Fat 0.3, SaturatedFat 0.1, Sodium 304.5, Carbohydrate 48.9, Fiber 0.8, Sugar 25.1, Protein 3.2
CHOCOLATE MAYONNAISE CAKE
Provided by Food Network
Categories dessert
Time 1h10m
Yield Yield: 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, beat the sugar and mayonnaise until blended. Add the vanilla and blend. Sift together the flour, cocoa, baking soda and salt and add it to the mayonnaise mixture in 3 batches alternating with the buttermilk.
- Pour into a greased and floured 9 by 9 by 2-inch baking pan. Bake for 45 to 50 minutes or until a cake tester comes out clean.
- Let cool on a wire rack, dust with confectioners' sugar and garnish with whipped cream before serving.
CHOCOLATE MAYONNAISE CAKE
Mayonnaise -- yes, mayonnaise -- steps in for oil and butter as the tenderizer and flavor-enhancer in this retro frosted layer cake. And it does a wonderful job; no one will ever detect that it's your secret ingredient.
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the frosting: Put the chocolate in a large, heatproof bowl. Bring the cream to a boil in a medium saucepan over medium heat. Pour the hot cream over the chocolate and let it sit, undisturbed, for 10 minutes, then add the salt and stir until melted and combined. Refrigerate, in the bowl, until thick and very cold, about 2 hours. Whip with an electric mixer on medium-high until fluffy, spreadable and slightly lightened in color.
- For the cake: Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans. Line the bottom of each with parchment.
- Combine the flour, cocoa powder, baking soda and baking powder in a medium bowl. Dissolve the instant espresso powder in 1 1/3 cups warm water.
- Beat together the sugar, vanilla and eggs in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the mayonnaise and the melted chocolate until just combined.
- Alternate beating the flour mixture and the espresso mixture on medium-high speed into the chocolate-egg mixture until just combined; work in 4 batches, beginning and ending with the flour mixture. Take care not to over mix.
- Pour the cake batter into the prepared pans and bake until the cakes are set and the tops spring back when touched and a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Cool the cakes in the pans set on a rack for 20 minute. Invert the cakes onto the rack, remove the parchment paper and cool completely.
- Frost the cake: Put 1 cake round on a cake stand or large serving plate and evenly spread 3/4 cup frosting over it. Top with the other cake round. Frost the top and sides with the remaining frosting. The cake can be frosted up to a day in advance. Let sit at room temperature for 30 minutes before serving.
1950S CHOCOLATE MAYONNAISE CAKE RECIPE - (4.5/5)
Provided by á-48530
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Mix first 5 ingredients. In a separate large container, add the baking soda into hot water. Water will rise and fizz so be sure container is large. Slowly fold the soda water into the cake mixture and mix well. Add flour a little at a time while stirring, mix well but do not beat. Pour into a greased and floured 11x15 or 9x13 cake pan and bake about 30-35 minutes. Let cool and enjoy.
OLD FASHIONED MAYONNAISE CAKE
Steps:
- Grease a 9x13" pan. Combine all the dry ingredients (flour through salt). Combine the milk with the vanilla and the well beaten eggs. Add, to the dry ingredients, the milk mixture along with the mayonnaise and the coffee with the melted dark chocolate and mix well.
- Pour into greased pan and bake in preheated 350 degrees F oven for 45 minutes. When completely cool, spread with chocolate frosting (recipe below).
- Frosting
- In small bowl, beat butter. Add powdered sugar and cocoa alternately with coffee. Add vanilla; beat until smooth and a spreading consistency is achieved.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SO EASY MAYONNAISE CAKE
This is a piece of cake to make!! Ha! My kids love this and it's the most moist cake you will ever find!
Provided by GinaS
Categories Dessert
Time 35m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Mix all ingredients together.
- Pour batter into prepared 13x9 cake pan.
- Bake at 350 for 30-40 minutes.
- Serve with frosting (though it doesn't need any!).
Nutrition Facts : Calories 990, Fat 83.5, SaturatedFat 13.1, Cholesterol 272.6, Sodium 1745.6, Carbohydrate 56.5, Sugar 15.4, Protein 8.4
CHOCOLATE MAYONAISE CAKE
Some people may turn their nose up when you say 'have a slice of Mayonaise Cake' but once they've tasted it they will change their opinion. A deliciously rich cake, ideal for special occasions or just as a treat.
Provided by littlecooks
Time 1h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Mix flour, sugar, baking powder & mayonaise. This is best done by an electric food mixer to ensure the mixture is throughly mixed.
- Dissolve the cocoa in the boiling water & stir into the mixture along with the essence until throughly blended.
- Place the mixture into a 7 inch greased & lined cake tin.
- Bake at gas mark 4/ 180C/ 350F for 30 - 40 minutes. Test with a skewer.
- cool in the tin before removing.
- For the icing - If you are using Betty Crocker ready mix chocolate frosting go straight to step 9.
- Dissolve the coffee & cocoa in the hot water.
- Cream together the margarine/butter & icing sugar. Beat in the cocoa liquid.
- Spread over the top & sides.
CHOCOLATE MAYONNAISE CAKE
Mom always made this special chocolate mayonnaise cake for my birthday meal. It is very moist and has a nice light chocolate taste, and the flavorful frosting is the perfect topping. -Deborah Amrine, Grand Haven, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9-12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended. , Pour into a greased 9-in. square or 11x7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a small saucepan, cook and stir the brown sugar in butter until bubbly. Remove from the heat; stir in milk. Gradually add confectioners' sugar; beat until smooth. Frost cake.
Nutrition Facts : Calories 416 calories, Fat 19g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 354mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 3g protein.
MAYONNAISE CAKE I
The addition of mayonnaise makes this easy chocolate cake recipe nice and moist.
Provided by Roxanne39
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
- Sift all-purpose flour, salt, baking soda, and cocoa together.
- Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.
Nutrition Facts : Calories 139.1 calories, Carbohydrate 17.1 g, Cholesterol 3.5 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 179.8 mg, Sugar 8.5 g
CHOCOLATE MAYONNAISE CAKE
Provided by Matt Lewis
Categories Cake Mixer Chocolate Egg Dessert Valentine's Day Kid-Friendly High Fiber Mayonnaise Birthday Family Reunion Shower Engagement Party Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Combine chopped chocolate and cocoa powder in medium metal bowl. Add 1 3/4 cups boiling water and whisk until chocolate is melted and mixture is smooth.
- Sift flour, baking soda, and baking powder into another medium bowl.Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans (about 2 1/3 cups for each).
- Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks and let cool completely.
- For frosting:
- Place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Carefully remove bowl from over water; let melted chocolate cool until lukewarm, stirring occasionally.
- Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.
- Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer to edges. Top with second cake layer; spread 3/4 cup frosting over. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
- Cut cake into wedges and serve.
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- Mix first 5 ingredients. In a separate large container, add the baking soda into hot water. Water will rise and fizz so be sure container is large.
- Slowly fold the soda water into the cake mixture and mix well. Add flour a little at a time while stirring, mix well but do not beat.
- Pour into a greased and floured 11x15 or 9x13 cake pan and bake about 30-35 minutes. Let cool and enjoy.
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